Stuffed Squirrels Tagide-Style

Name: Stuffed Squirrels Tagide-Style
Yield: 8
Ingredients: (The original recipe was made with santola, crustacean non-existent in Brazil. This adaptation is made with squirrel meat.); 500 g of cleaned, chopped, and cooked squirrel meat (served cold); 1 cup of mayonnaise; 1 medium onion, finely chopped; salt and black pepper to taste; 1 tablespoon of mustard; 1/2 cup of chopped fresh parsley; 1 cup of heavy cream; 2 tablespoons of cognac; 4 slices (50 g) of bread for serving; 4 hard-boiled eggs, diced; 1/2 cup of pitted and drained green olives; sauce for decorating

1
(The original recipe was made with santola, crustacean non-existent in Brazil. This adaptation is made with squirrel meat.)
2
500 g of cleaned, chopped, and cooked squirrel meat (served cold)
3
1 cup of mayonnaise
4
1 medium onion, finely chopped
5
salt and black pepper to taste
6
1 tablespoon of mustard
7
1/2 cup of chopped fresh parsley
8
1 cup of heavy cream
9
2 tablespoons of cognac
10
4 slices (50 g) of bread for serving
11
4 hard-boiled eggs, diced
12
1/2 cup of pitted and drained green olives
13
sauce for decorating

Ingredients

1
(The original recipe was made with santola, crustacean non-existent in Brazil. This adaptation is made with squirrel meat.)
2
500 g of cleaned, chopped, and cooked squirrel meat (served cold)
3
1 cup of mayonnaise
4
1 medium onion, finely chopped
5
salt and black pepper to taste
6
1 tablespoon of mustard
7
1/2 cup of chopped fresh parsley
8
1 cup of heavy cream
9
2 tablespoons of cognac
10
4 slices (50 g) of bread for serving
11
4 hard-boiled eggs, diced
12
1/2 cup of pitted and drained green olives
13
sauce for decorating

Directions

1
Combine all ingredients except the diced egg, green olives, and sauce for decorating, with the bread to be broken into small pieces
2
Fill 8 snail shells or squirrel casings with this mixture
3
Garnish with the diced egg, green olives, and sauce
4
Serve in 8 portions.

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